This slow cooker chili recipe is a healthy diet habit and an easy meal to prepare. It can be varied according to your taste in meat, beans, spices, or vegetables. You can make it spicy or not, whatever you love! I love chilies that are tasty and find most of them lacking in spices.
This is a recipe that is tasty, but not off the charts hot. I used pinto beans because that is what I had in my cupboard. You could substitute in black beans or a combination of beans! I have used pork, beef, or gone meat-free, and all variations are good.
Slow Cooker Chili Recipe Ingredients:
- 1 pound lean pork tenderloin or lean beef, cut into 1/2 inch chunks
- 4 cans of beans (drained and rinsed)
- 2 cups chicken broth (reduced sodium)
- 1 (4 oz) can fire roasted green chilies
- 27 oz can chopped tomatoes or tomato puree (I used Pomi strained tomatoes)
- 1/4 cup chopped prepared garlic
- 8 oz bag of frozen corn (optional)
- 1 large bunch chopped cilantro
Slow Cooker Chili Recipe Directions:
- Grab your Crock Pot from your cupboard
- Add all of the ingredients except the chopped cilantro
- Cook on high for 5 to 6 hours or low 8 to 10 hours
- Add chopped fresh cilantro right before serving
- Salt and Pepper to taste.
This chili recipe is generic. You can change it up in any way you please. If you do not like cilantro; leave it out. Not a fan of cumin, increase the chili powder to 2T or 3 T. If you need a vegetarian meal; leave out the meat and substitute in vegetable broth.
It’s a great idea to add more spices than you usually use, because the longer slow cooker times tend to dilute the spices. Any way you make it, it’s good.
There is nothing greater than whipping up a pot and walking into your home, after work, and having a hearty pot of chili waiting for you. Pair this with a vegetable filled salad, and a citrus salad for dessert!